Meatball Stew
CATEGORIES
INGREDIENTS
- 1 lb. ground chuck
- 1 cup soft bread crumbs
- 2 envelopes instant onion soup
- 1 tsp. parsley flakes
- 1/2 cup milk
- 2 tbsp. butter or margarine
- 3 medium onions, chopped
- 1 clove garlic, minced
- 1 green pepper, seeded and diced
- 2 tbsp. chili powder
- 1 can (1 lb. 12 oz.) tomatoes
- 1 tsp. salt
- 1/4 tsp. cumin seeds, crushed
- 1 can (1 lb.) red kidney beans, drained
DIRECTIONS
- Combine beef, bread crumbs, instant soup, parsley flakes and milk in a medium sized bowl. Mix thoroughly with a fork. Shape into about 2 dozen balls.
- Heat butter or margarine in a heavy Dutch oven. Add meatballs, half at a time then saute until evenly browned. Remove.
- Stir onion and garlic into drippings and saute until soft, about 5 minutes. Stir in green pepper and chili and cook for 1 minute. Add tomatoes, salt and cumin and bring to boiling. Return meatballs, cover and simmer for 30 minutes. Add beans and cook for another 5 minutes.